Eating muntjac meat to tonify fatigue and prevent waist and leg pain
The nutritional value of muntjac meat is highly valued by people. Muntjac meat contains protein, peptides, amino acids, lipids and steroids. Bone contains collagen, glycoprotein, peptides, lipids, a lot of calcium phosphate and calcium carbonate and many other nutrients. When muntjac meat is eaten, we can fry it and adjust it with ginger and vinegar, all of which will work. However, muntjac meat should not be eaten more, otherwise it will make the old disease that has been difficult to treat for a long time relapse.
The nutritional value of muntjac meat is very high. Muntjac is a kind of muntjac family, and its body is much smaller than that of other deer. Generally, it feeds on grass, leaves and tree buds in small hills, valleys of hills or weeds on the edge of forests. It is timid and timid, moves alone all the year round and rarely gregarious, so most of them have keen hearing and flexible actions. The meat bone of muntjac contains many nutrients such as collagen, glycoprotein, peptides, lipids, a lot of calcium phosphate and calcium carbonate.
Winter bamboo shoots and shredded muntjac
Ingredients: 250g of wild muntjac meat, winter bamboo shoots150g.
Ingredients: egg white 25g.
Seasoning: ginger10g, salt 2g, soy sauce 20g, shallot10g, lard (refined) 50g, white sugar 2g, and yellow rice wine10g.
Cooking method:
1. Slice the clean muntjac meat and cut it into 4 cm long and 0.3 cm wide filaments; Stir shredded muntjac with egg white, ginger (minced), yellow wine and salt;
2. Wash the winter bamboo shoots and cut them into silk slightly thinner than shredded muntjac; Put the pot on fire, add cooked lard to heat it to 50%, put the shredded muntjac into the pot to drain the oil, push it away with a hand spoon, and immediately pour it into a colander to drain the oil when the shredded pork changes color;
3. In the remaining oil of the original pot, add winter bamboo shoots, soy sauce, a little salt and white sugar, stir-fry for a few times, and add chicken soup for about half a minute;
4. Add the shredded muntjac, dilute it with wet starch, turn it over a few times, pour sesame oil on the pan and put it on the plate, and sprinkle with onion (minced).
The taste of muntjac meat is very good. The venison is silvery red, fresh and tender, and slightly sweet. Muntjac meat is a very traditional food, which has the functions of invigorating qi, warming body, dissolving food, expelling wind and treating five hemorrhoids. Muntjac meat is a favorite food for many people, and it can also be made into a lot of food. Muntjac meat can be used to treat hemorrhoids, fried and eaten with ginger vinegar, and the effect is very good.